Baked turkey

Baked turkey

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  1. turkey 4.5 kg
  2. water 1,5 l
  3. dry white wine 500 ml
  4. salt 90 g
  5. bay leaf to taste
  6. allspice to taste
  7. cloves to taste
  8. butter 250 g
  9. vegetable broth 250 ml
  • Main Ingredients
  • Serving 10 Servings


large pan, baking tray, gauze


For brine, dissolve salt in one and a half liters of water, pour in 250 ml of white wine, add bay leaf, allspice and cloves.

Dip the carcass into the brine (you need a large capacity) and put it in the refrigerator for a day, sometimes we take out our turkey and turn it over.

The next day, remove the bird from the brine, dry it, sprinkle with spices (I took the ready-made mixture for the turkey). We spread the carcass on a baking sheet. We fix the legs with a thread, we tuck the wings under the back.

We prepare a liquid mixture, which we will water the turkey when baking. Melt 250 g of butter, add 250 ml of white wine and 250 ml of vegetable broth. Lubricate the carcass, then take a piece of clean gauze, moisten it in the resulting liquid and cover the bird. We put the turkey in the oven and bake at 200C for 2.5 hours. Every half hour we take out our bird and moisten gauze. In the process of preparing gauze, it will darken greatly))). After two and a half hours, carefully remove the gauze, after wetting it again. For the last half hour, we have been baking the bird without gauze.